duck

Duck and wild mushrooms are the perfect partners in this rich, earthy gumbo. Should you happen to have a duck hunter in your family, feel free to subsitute an equal weight of wild ducks for truly deep duck flavor.

This duck is soaked in a tea-flavored brine, dried overnight, and then roasted imparting a fragrant, herbal-flavor. While the brining process may seem a little involved, it is definitely worth it. If you have any tea-glaze left over, drizzle it over the duck before serving.

This recipe was developed for domesticated duck. But, hey, if you enjoy the deep flavor of wild duck and have a hunter buddy, you could adapt it by searing the breasts very quickly in the pan over high heat.